Creamy Potato Soup

• 1 c. chopped celery
• 1 c. chopped white onion
• 3 Tbsp. butter
• 4 to 5 c. peeled, cubed potatoes
• 1 c. peeled, sliced carrots
• 3 c. water
• 2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. ground thyme
• 1/4 tsp. rosemary leaves
• 5 chicken bouillon cubes
• 3 c. half and half
• 1 c. shredded mild Cheddar cheese

1. In large Dutch oven, saute onion and celery in butter over medium heat.
2. Add water, potatoes, carrots and spices; cover. Reduce heat when mixture comes to boil and continue cooking over lower heat until hard vegetables become soft enough to eat with spoon, about 20 minutes.
3. Mash mixture with potato masher until lumpy.
4. Add half and half and cheese; blend in.
5. Continue cooking until cheese has completely melted.
6. Serves 6 to 8.

celery, white onion, butter, potatoes, carrots, water, salt, black pepper, ground thyme, rosemary leaves, chicken bouillon cubes, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214805 (may not work)